I brewed my first lambic this weekend. I followed the Wyeast mash outlined in the book Wild Brews except I mashed at 158 for 1.5 hours instead of 2.

Here is a picture during taken primary fermention:

It was that cloudy even before the yeast became active.

The resulting post-boil wort was very cloudy and hazy. Normally I see some separation and clearing occur in the fermenter within 12 hours as trub falls to the bottom. Is it normal for lambic wort to be very cloudy and hazy? If so, is the cloudiness caused by the greater quantity of starch in the lambic wort?